Creamy Baked Macaroni
Jan. 26th, 2021 05:41 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week's recipe was Creamy Baked Macaroni from the Tasteofhome Contest Winning Annual Recipes 2010 cookbook.
Ingredients
1 2/3 cups uncooked elbow macaroni
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon minced chives
1/2 teaspoon ground mustard
1/4 reaspoon hot pepper sauce
1 1/2 cuos (6 ounces) Gouda or cheddar cheese (1/2 inch cubes)
2 tablsepoons dry bread crumbs
1 tablespoon butter, melted
Instructions
1. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, muatard and hot pepper sauce. Stir in the macaroni and cheese.
2. Spoon into a greases shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400 degrees Fahrenheit for 25-30 minutes or until heated through and bubbly. Yield: 4-6 servings.
Changes: So, since I'm in Canada and this is an American cookbook, we don't actually have the size cans the recipe calls for. Instead, I used two 284mL cans, which means I had more liquid than the recipe, but it still turned out rather well. I used Gouda cheese, Panko bread crumbs because that's all the store had, and omitted the chives and hot pepper sauce to avoid wasting the leftovers.
It came together rather easily, and after baking for 27 minutes, it was bubbly and had thickened and looked delicious. After letting it cool a bit, it tasted delicious too, and I have enough left for four or five more meals. This was good enough and easy enough that I would make it again when I want something warm and comforting.
Ingredients
1 2/3 cups uncooked elbow macaroni
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 tablespoon minced chives
1/2 teaspoon ground mustard
1/4 reaspoon hot pepper sauce
1 1/2 cuos (6 ounces) Gouda or cheddar cheese (1/2 inch cubes)
2 tablsepoons dry bread crumbs
1 tablespoon butter, melted
Instructions
1. Cook macaroni according to package directions; drain. In a large bowl, combine the soup, milk, chives, muatard and hot pepper sauce. Stir in the macaroni and cheese.
2. Spoon into a greases shallow 2-qt. baking dish. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400 degrees Fahrenheit for 25-30 minutes or until heated through and bubbly. Yield: 4-6 servings.
Changes: So, since I'm in Canada and this is an American cookbook, we don't actually have the size cans the recipe calls for. Instead, I used two 284mL cans, which means I had more liquid than the recipe, but it still turned out rather well. I used Gouda cheese, Panko bread crumbs because that's all the store had, and omitted the chives and hot pepper sauce to avoid wasting the leftovers.
It came together rather easily, and after baking for 27 minutes, it was bubbly and had thickened and looked delicious. After letting it cool a bit, it tasted delicious too, and I have enough left for four or five more meals. This was good enough and easy enough that I would make it again when I want something warm and comforting.
